Ray - Rachael Rays Book of 10 : More Than 300 Recipes to Cook Every Day

Copyright 2009 by Rachael Ray

All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House, Inc.

Much of the material in the work originally appeared in the following works published by Clarkson Potter/Publishers: Rachael Rays 30-Minute Get Real Meals, copyright 2005 by Rachael Ray, photographs 2005 by Ben Fink; Rachael Ray 365: No Repeats, copyright 2005 by Rachael Ray, photographs copyright 2005 by Ben Fink; Rachael Ray Express Lane Meals, copyright 2006 by Rachael Ray, photographs copyright 2006 by Ben Fink; Rachael Ray 2, 4, 6, 8, copyright 2006 by Rachael Ray, photographs copyright 2006 by Ben Fink.

Library of Congress Cataloging-in-Publication Data
Ray, Rachael.
Rachael Rays book of 10 / Rachael Ray.1st ed.
Includes index.
1. Quick and easy cookery. I. Title.
TX833.5.R3893 2009
641.555dc22 2009018696
eISBN: 978-0-7704-3407-6

Design by Stephanie Huntwork

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This collection of recipes wouldnt have been possible without the help of my editor, Emily Takoudes, and Peggy Paul, Amy Boorstein, Joanna Gryfe, Kate Tyler, and Lauren Shakely. A special thanks to Em, Andrew Kappy Kaplan, and Michelle Boxer for keeping it all together. Thank you to my family and friends for cooking and eating with me.

When people meet me they are naturally quite curious about what its like to be married to Rachael Ray. The most commonly asked question is But is she really a good cook? to which I invariably respond Of course! They dont give away those TV cooking show jobs to just anyone!

Beyond being an exemplary cooker of food (she avoids the label chef as she feels shes not worthy since shes not had the formal training required and subsequent diploma or papers as she calls them), she truly finds joy in cooking. Even after a long day at work, during which she would have cooked at least three to six full meals on camera, she cant wait to get home to unwind byyou guessed itcooking. And drinking (typically an Italian red). And living, savoring, and slurping up every little nuance and big event in the lives of her friends and family.

Rachaels food reflects her taste for lifeit is filled with flavors bold and familiar, subtle and haunting, and whether its a cuisine comfortable or foreign to her, it is somehow always spot-on. Her food is filled with love and a family tradition of hard work and focus with the goal being a life sur-rounded by richness and beauty, the kind not reliant on financial wealth.

Most important, her food tastes of love and care. More than anything, Rach hates to disappoint and approaches the preparation of every meal as seriously as if it were the James Beard Awardseven if its just some pasta at home with Isaboo and me.

While it is difficult for me to narrow all of her meals down to one single favorite, I can proudly brag that in a city of 20,000 restaurants I get the best food in town. Some (but not all) of my favorites are in this collection.

Mangia!

JOHN CUSIMANO

I am a list type of girl. I make lists on the back of lists. You will find dozens of lists in my notebook. Lists of ingredients, lists of recipes, lists of ideas for recipes.

I am very excited to share this collection with you. For the first time, Ive created LISTS OF TENso the faves and most requested recipes are bundled into your favorite categories. There are ten chapters, with three LISTS OF TEN in each (plus you get a bonus dessert list in the last chapter!). Youll find some all-time favesyours, my familys, Johns. These are recipes Ive been making for years both at home and on my television shows. Now get cooking!

Prosciutto-Wrapped Endive and Radicchio with Balsamic
Fig Reduction

4 tablespoons extra-virgin olive oil (EVOO)

cup all-purpose flour

4 6-ounce boneless, skinless chicken breast halves

Salt and freshly ground black pepper

teaspoon cayenne pepper

3 cups chicken stock

1 pinch of saffron , or 1 single-use packet saffron powder (available at many fish markets)

4 garlic cloves , 1 crushed, 3 chopped

1 cup couscous

1 large red onion , chopped

1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)

1 15-ounce can quartered artichoke hearts , drained

1 cup dry white wine

10 kalamata olives , pitted, cut in half

pint grape or cherry tomatoes

cup fresh flat-leaf parsley leaves, coarsely chopped

20 fresh basil leaves, coarsely chopped